🦙 Surprises Galore with a Peruvian + Japanese Fusion Cuisine

In New York, culinary fusion is nothing new, but the Japanese + Peruvian combo at llama san in the West Village is definitely a novel concept. 🌟🍜 Heard raves about their delicious and creative dishes that change with the seasons. You can order à la carte or go for the prix fixe with options of 3 courses for $90 or 4 courses for$100. 🌱🍽️ 🦪 Scallops Just grilled to perfection with bubbling edges, these plump scallops are fresh and taste like a cheesy baked version, with a hint of lime to cut through the richness. 🍽️🧂 🦞 Lobster Salad The lobster salad is a clever mix with Japanese curry, served on toasted bread cubes that elevate it to a luxurious street food experience. 🦐🍛 🐚 Clam Ceviche A popular dish on the menu, the clam ceviche is refreshing with a sweet and sour sauce, yuzu, and seaweed aromas. It’s surprisingly similar to Nordic cuisine, reminiscent of Aquavit and Icelandic dishes. Yum! 🍤🌬️ 🐷 Pork Tonkatsu An ordinary dish with an extraordinary twist! The crispy pork cutlet is juicy inside, and the dipping sauce has a unique umeboshi flavor that’s quite refreshing. The udon that comes with it is to die for, with a creamy sauce and fresh herb aroma, topped with freshly grated Parmesan. Each strand is coated in sauce, a new way to enjoy udon that I want to replicate at home! 🐷🍜 🍄‍🟫 Mushroom Yakimeshi The presentation is out of this world, with a bubble-like texture and a creamy, molecular gastronomy feel. The outer layer is soft cabbage, filled with rice, oyster, and mushrooms. It’s a gently flavored dish. 🍄🥄 🦐 Rock Shrimp This dish has a lot of rice and a bolder flavor than the cabbage roll, blending jambalaya concepts. It’s the most Peruvian dish in my opinion, with large rock shrimp, chunks of uni, and mushrooms, garnished with onion and parsley. The rice is moist, like a risotto, perfect for Asian palates. 🦐🍚 Fun Fact: The menu features “Sweetbreads,” which are actually “calf thymus,” not sweet bread.Apparently, this part shrinks as the calf grows, making the dish seasonal. As an offal avoider, I’ll pass, but it’s worth a try for the adventurous eaters. 🤷‍♀️🥛 #FoodieHeaven #NYCEatsAndDrinks #RestaurantRecommendations #RepeatVisits #WhatToEatInNYC #NYCLife #InnovativeSushi #PeruvianCuisine #FusionFood #CreativeCuisine